Harry Hamlin cooks famed bolognese sauce, shares full recipe
Actor Harry Hamlin turned his once viral cooking moment on "The Real Housewives of Beverly Hills" into a culinary hosting gig -- and now, a line of pasta products as well.
The "In the Kitchen with Harry Hamlin" host joined "GMA3" on Wednesday equipped with his eponymous Harry's Famous Sauce to recreate a classic pasta dish for fans to replicate at home.
Check out the full recipe below.
Harry Hamlin's Marinara No. 7 Bolognese
Serves 6 hungry people
Ingredients
8 teaspoon extra-virgin olive oil
1/4 small yellow onion, finely diced
1 tablespoon zucchini, finely diced 1 tablespoon yellow squash, finely diced
1 tablespoon cauliflower, finely diced
1/2 medium carrot, small slices
1/8 teaspoon Morton's Sea Salt,
Baby bella mushrooms, finely diced
2-3 cloves garlic, minced
1/8 teaspoon dried basil
1/4 teaspoon dried oregano
28-ounce can crushed tomatoes (Cento Brand All Purpose or other)
A few turns freshly cracked black pepper
1 1/2 pounds 90/10 ground beef or 1 1/2 pounds sliced cremini mushrooms
Dried garlic granules (to taste)
2-4 tablespoons extra-virgin olive oil
Your favorite pasta
Parmesan cheese, to taste
Salt and pepper, to taste
Directions
Add 2 glugs (~2 tablespoons) of olive oil to a preheated saucepan over medium low heat. Add in the onions and gently sweat them until they start to lightly caramelize, about 6 minutes.
Once the onions begin to caramelize, gently toss in the zucchini, yellow squash, cauliflower and carrot. Season the vegetables with half the salt and gently sweat for 5-7 minutes until the vegetables have softened.
Once softened, toss in the mushrooms and garlic and sweat for 2-4 minutes until they have softened as well.
Once softened, season the vegetable mix with the dried basil and oregano, stirring them in quickly. Gently saute for about 30 seconds to bloom the spices.
After blooming the spices, gently stir in the crushed tomatoes, remaining salt, and black pepper.
Bring the sauce to a gentle simmer and cook, stirring frequently for about 10 minutes. Once 10 minutes have passed and the sauce is looking thick and rich, remove the pan from the heat and stir in the remaining olive oil.
Note: If you prefer a completely smooth marinara, once your sauce has finished cooking, carefully transfer it to a blender in batches and blend it. Add 1/4 cup of water to the vegetables and pulverize in a blender for a smoother sauce. (If you have an immersion blender, you can blend it right in the pan.)
Using your hands, flatten the ground beef to create a single thin layer of beef. In a separate pre-heated skillet or cast-iron pan, add ground beef or mushrooms, and season with dried garlic. Saute until browned, breaking up the meat as you go. Keep it kind of chunky if you want to make it like us! If using mushrooms, add a touch of olive oil. Browning the beef or mushrooms will take approximately 5 minutes.
Using a slotted spoon, transfer the ground beef or mushrooms to the heated sauce and cook for an additional 5 minutes on low so that the flavors meld.
Add salt and black pepper to taste as desired.
While cooking the ground beef or mushrooms in the sauce, make your favorite pasta in well-salted, boiling water as you begin the steps to make your sauce. Once cooked and strained, glug some extra-virgin olive oil on the pasta and mix so nothing sticks together.
Portion your oiled pasta onto plates and pour the sauce on top. Serve with Parmesan cheese and enjoy!
Note: For a vegetarian alternative, you can easily swap the ground beef for mushrooms.
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